This hearty vegan porter chili is made with with eggplant chunks, lentils, and red bell peppers simmered in a spicy beer-infused tomato base.
I’ve never been much of a beer drinker. In fact, for the most part I’ve never been much of a drinker at all, but this goes especially for beer. Lately, however, I’m finding that I might just be a beer eater. I guess this makes sense, as it’s pretty much the same way I feel about whiskey. With both ingredients, I’m pretty amazed at what it does to my food.
I bought a whole six pack for this. That would be six whole beers! My initial instinct was to throw lots of beer into the chili, because that’s the point right? Apparently not, because the first batch, which I ended up using two beers for, was way too strong. We ended up eating it as a topping for baked potatoes, which is good and all, but I don’t think I’d want to down a whole bowl of the stuff, straight from the spoon. One beer for a big batch of chili ended up being perfect!
If you’ve been following along and doing calculations in your head, you’ve probably figured out that I ended up with three leftover beers, which I had no intention of drinking. I decided to eat those beers too! This means I’ve got a few more recipes coming up. These are for you, my fellow beer eaters.
Be careful when choosing your porter, as not all beers are veg friendly. When in doubt, search for your brew of choice on this list.
Eggplant Lentil Porter Chili
- 2 cups vegetable broth
- 1/2 cup dried brown lentils
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 14 ounce can crushed tomatoes
- 1 14 ounce can diced tomatoes
- 1 12 ounce bottle of porter
- 1 medium eggplant, diced
- 3 tablespoons granulated vegan sugar, I used coconut sugar
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- Salt and pepper to taste
- Cayenne pepper hot sauce, to taste
For Topping (pick your favorites):
- Fresh scallions
- Chopped cilantro
- Cashew Cream
- A drizzle of tahini
Place the lentils and broth into a medium saucepan and place it over high heat. Bring the broth to a boil, lower heat, and allow to simmer until the lentils are tender, about 30 minutes.
While the lentils cook, heat olive oil in large pot over medium heat. Add the onion and red belle pepper, and sauté until softened, about 5 minutes. Add garlic and sauté another minute, until very fragrant. Add the crushed and diced tomatoes, porter, eggplant, sugar, cumin, and chili powder.
Bring the mixture to a low simmer and allow to cook over low heat until the eggplant is tender, about 20 minutes, stirring occasionally.
Drain any excess liquid from the lentils and stir them into the pot with the chili. Allow to simmer for 2 to 3 minutes longer. Season with salt and pepper to taste, then add some hot sauce if you'd like a bit more kick.
Ladle into bowls and top with toppings of choice.
Nutrition information does not include toppings.